‘Tis the season to roast all of the squashes, my friends. And by roast, in my house, I mean well-blistered with caramelized goodness. This salad is a favorite – I make it every year, with different squashes, different greens, and different fruits and nuts. It also works extremely well with a tangy crumble of feta cheese, for the dairy eaters out there. The prunes were a new gambit, and they made the salad so fancy I just might serve it for Thanksgiving this year.
So first, for the roasting of the squash: I used Delicata for this salad, because (a) it is my favorite squash, (b) it is easy to cut up and prepare, and (c) you get these pleasing crescent/rainbow pieces. You could use any squash you like. Here’s a kind of how-to lesson in 4 photos:
Next, for the dressing and other bits and pieces. I always add quinoa, for texture and to fill the salad out into a meal. I made a lovely cider vinegar dressing – you can use any vinaigrette, but it should be on the tangy side to stand up to the greens and the sweet squash & fruit. I used a blend of baby kale and chard here, and tossed the greens and warm quinoa in the dressing to make a base for the squash, prunes, and walnuts.
Next, add the toppings, trying not to eat too many bits of caramelized squash on the way. Just look how pretty! If this doesn’t make you feel like your table is a bountiful harvest, I don’t know what will. (Pie or crumble, perhaps?)
- 1 delicata squash, halved, seeds removed, sliced into thin crescents. (or other squash)
- 1 cup cooked quinoa
- ½ of a bag of baby kale & chard, about 3 oz or so, or 3-4 cups of greens in total
- a good handful of walnuts, cut into pieces (about ⅓ of a cup)
- the same amount of dried prunes, sliced into strips
- 5 tablespoons olive oil
- 1 tablespoon apple cider or unfiltered juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- salt & pepper
- feta crumbles for topping - optional
- Heat oven to 400F/200C. Line a baking sheet with parchment paper.
- Place squash on the baking sheet, pour 2 tablespoons of olive oil over the top, and season generously with salt and pepper. Using your hands, toss the squash in the oil and seasonings until everything is coated. Place the baking sheet in the oven and roast for 25-30 minutes, turning halfway. The goal is caramelization here, so keep roasting until your squash begins to brown.
- Make the dressing: Add 3 tablespoons of olive oil, the juice, the vinegar, and the mustard to a bowl. Add a generous grind of salt and pepper. Whisk everything together with a small whisk or a fork (I use a fork) until the dressing is smooth and emulsified. Taste, and adjust seasoning, if necessary.
- Sprinkle 1 cup of quinoa around the edges of a platter. Pour the dressing in the center. Toss with the leaves. Sprinkle the dressed grain and greens with the roasted squash, nuts, and prunes. If desired, top with crumbles of feta cheese.